When I say “Crazy Good Chicken Alfredo”, I mean it. Creamy, savory, with a cheesy flavor of…” what is that?”. Well, I am here to tell you the secret! Super simple, super easy, and super yummy! Yet, I can’t even tell you how many times we have made this dish. One-pan, less than 30 minutes from start to finish, and incredibly delicious. It’s how every recipe should be. So, what is the secret?
Umami! The secret ingredient is Umami. This flavor brings creamy and savory together and tastes like it should have been there all along. I love this recipe, and so do my kids! (In fact, when I started this recipe, they ate the leftovers for 3 more days! They never eat leftovers.)
If you know how to make a roux, this recipe will be so easy! If it is your first time making a roux, there can be a little bit of a learning curve, but don’t worry! I will walk you through all of it 🙂
Plus, this recipe is a one-pan-wonder! You can make dinner for up to 8 with one stinkin’ pan. These are just some of the reasons this recipe has been made countless times!
What Does crazy good Chicken alfredo look like? heaven.
If I made this every week, the kids would be okay with it. So that means—STAPLE! Easy, cheap, and quick…count me in!
How to make Crazy Good Chicken Alfredo (Video)
Directions on How to Make Crazy Good Chicken Alfredo.
I’m chuckling at how many times I have said “crazy good chicken alfredo” at this point. It’s not redundant, it’s a fact.
Once you get this recipe down, it will be a staple. Don’t give up, and if you have questions, comment below 👇or email me!
Step One: Gather ingredients & Supplies (prep).
Gather all ingredients and a large cast iron pan. If your fresh chicken is thick (more than 3/4th of an inch), go ahead and slice the fresh chicken (horizontally) to make it thinner.
Turn your pan on Medium heat and drizzle the pan with oil, salt, and pepper. Then dice garlic and parsley, so you will have it ready when it is time to throw it in.
Step two: Cook the Chicken.
Once your pan is warm and the oil can slide down the pan, add the chicken and a tad more salt and pepper. Cook evenly on both sides, about 3-4 minutes per side. Cooks NOTE: cover pan with a sheet pan to cook the inside thoroughly and not burn the outside (see post to juicy chicken for the tips!)
Once the chicken is cooked, then put them on a plate to the side. It will rest here until you’re ready to slice it up for the end.
Step Three: Make the Roux (yes, you!).
With the pan still warm from the chicken (don’t wash the chicken grease out), add butter and flour and stir it with a whisk. It will start to blend to a paste, but before it blends too thick, add 1/2 cup of chicken broth and whisk well. Add garlic, umami, and red pepper to the pan. Then, continue to add chicken broth 1 cup at a time. Once you add one cup, whisk it together and thicken, then add another cup, let it thicken, and so forth until you get to 2 cups of broth total. (this is how you make a roux! Go you!!)
Step Four: Saucy Noodle!
Add chopped parsley and noodles to the thickened broth mix, then add milk to cover the noodles. Let this come to a boil, but make sure to stir and scrape the bottom of the pan every couple of minutes. This should become a saucy noodle mix within 8-10 minutes. NOTE: Make sure to stir as some noodles need to stay covered by the sauce to cook evenly. Taste often so your noodles come out perfect.
Step Five: Finishing touches.
Once your noodles are a little past al dente, add the parmesan and stir. Add additional salt and pepper to taste. Enjoy your one pan wonder!! Leave a review of the recipe above ☝️🫶 with stars🌟 or comments below 👇.
Enjoy this crazy good chicken alfredo (I had to say it one more time)(for good luck)!
If you have a hard time or anything is confusing—even if the site is acting weird, comment below so I can make it better. On the other hand, comment below if you made it, how it went, and what it looked like 🥰.
Have fun cooking!! Now, go get back to that trash TV or book you are reading!
XOXO,
Lisa
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Print or save it to your Pinterest board so you don’t lose it! 🥰
Crazy Good Chicken Alfredo (with a Secret Ingredient)
Undeniably savory, saucy, and bossy.
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8
servings5
minutes30
minutesIngredients
12 oz 12 gluten-free Spaghetti noodles, or regular noodles
2 medium 2 chicken breasts
2 tbsp 2 good olive oil
4 tbsp 4 good salted butter
2 1/2 tbsp 2 1/2 gluten free flour (potato-based), or regular all-purpose flour
2 cups 2 (low-sodium preferred) chicken broth (see trick below if you don’t have broth)
5 cloves 5 garlic, minced
2 tsp 2 Umami seasoning
3 cups 3 2% milk
1/4th cup 1/4th curly parsley, chopped
1-2 cups 1-2 fresh, sliced parmesan (or any parmesan you have)
1 1/2 tsp 1 1/2 salt
1 tsp 1 pepper
1/2 tsp 1/2 Crushed red pepper (optional)
Directions
- Gather all ingredients and a large cast iron pan. If your fresh chicken is thick (more than 3/4th of an inch), go ahead and slice the fresh chicken (horizontally) to make it thinner.
Turn your pan on Medium heat and drizzle the pan with oil, salt, and pepper. Then dice garlic and parsley, so you will have it ready when it is time to throw it in. - Once your pan is warm and the oil can slide down the pan, add the chicken and a tad more salt and pepper. Cook evenly on both sides, about 3-4 minutes per side. Cooks NOTE: cover pan with a sheet pan to cook the inside thoroughly and not burn the outside (see post to juicy chicken for the tips!)
Once the chicken is cooked, then put them on a plate to the side. It will rest here until you’re ready to slice it up for the end. - With the pan still warm from the chicken (don’t wash the chicken grease out), add butter and flour and stir it with a whisk. It will start to blend to a paste, but before it blends too thick, add 1/2 cup of chicken broth and whisk well. Add garlic, umami, and red pepper to the pan. Then, continue to add chicken broth 1 cup at a time. Once you add one cup, whisk it together and thicken, then add another cup, let it thicken, and so forth until you get to 2 cups of broth total. (this is how you make a roux! Go you!!)
- Add chopped parsley and noodles to the thickened broth mix, then add milk to cover the noodles. Let this come to a boil, but make sure to stir and scrape the bottom of the pan every couple of minutes. This should become a saucy noodle mix within 8-10 minutes. NOTE: Make sure to stir as some noodles need to stay covered by the sauce to cook evenly. Taste often so your noodles come out perfect.
- Once your noodles are a little past al dente, add the parmesan and stir. Add additional salt and pepper to taste. Enjoy your one pan wonder!! Leave a review of the recipe above ☝️🫶 with stars🌟 or comments below 👇.
Notes
- Using the pan that the chicken was cooked in will help give the flavor, then substitute bouillion and water, or better than bouillion and water when the recipe calls for broth. If you don’t have boillion then make sure to use even the drippings off the cooked chicken that you put to the side. Note: you may need more salt if you don’t have broth. Taste to see if it’s bland or needs a pinch more salt.